论文部分内容阅读
Improvement of Erythromycin a purity and production at the fermentation stage of Saccharopolyspora e
【机 构】
:
State Key Laboratory of Bioorganic and Natural Products Chemistry,Shanghai Institute of Organic Chem
【出 处】
:
13th International Biotechnology Symposium and Exhibition(第1
【发表日期】
:
2008年期
其他文献
本文报告了一起由自制豆豉引起的B型肉毒梭菌毒素中毒.食用未加热豆豉者全部发病,而食用加热者则均未发病.豆豉引起肉毒中毒在我省比较少见.经流行病学调查分析及实验诊断证
High-throughput screening (HTS) and characterization of transcriptional regulators in Streptomyces a
会议
A new two-dimensional LC-MS/MS-based metabonomics method and its applications in the traditional Chi
会议
Computer-aided rational design of the phosphotransferase system for enhanced glucose uptake in Esche
会议
The potential role of PEG-modified biopharmaceuticals in the emerging global follow-on-biologics mar
会议
Assessment of predacity and efficacy of Dactylaria brochopaga for biological control of root knot di
会议